<![CDATA[ABSTRACT This study was conducted to determine the effect of temperature and drying time of satay padang seasoning powde qualiity. This research was conducted at the Laboratory of Food Technology, Faculty of Agriculture, University of Sumatera Utara, Medan, using completely randomized design (CRD) with two factors, i. e :drying temperature (S) : (40 0C, 50 0C, 600C, and 700C) and drying time (16 hour, 18 hour, 20 hour, and 22 hour). The paramteres analyzed were yield, water content, ash content, VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and seasoning liquid colour, the score value of taste, the hedonic value taste of seasoning powder and seasoning liquid flavor.The result showed that drying temperature had highly significant effect on all parameters. Drying time had highly significant effect on yield, water content, ash content, VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and seasoning liquid colour,and the score value of taste. The interaction between the two factors had highly significant on yield, water content, and ash content,. The interaction between the two factors had significant effect on VRS (Volatile Reduce Substance), fiber content, the score value of seasoning powder and taste. Drying temperature of 60 0C and drying time 20 hours produced the best quality of satay padang seasoning powder. Keywords : drying temperature, drying time, satay padang seasoning powder ABSTRAK Penelitian ini dilakukan untuk mengetahui pengaruh suhu dan lama pengeringan terhadap bubuk bumbu sate padang. Penelitian ini dilakukan di Laboratorium Teknologi Pangan, Fakultas Pertanian Universitas Sumatera Utara, menggunakan rancangan acak lengkap faktorial 2 faktor yaitu suhu pengeringan (S): (40 ºC, 50 ºC, 60 ºC, dan 70 ºC) dan lama pengeringan (16 jam, 18 jam, 20 jam, dan 22 jam). Parameter yang dianalisa adalah rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu, skor warna bumbu cair, dan skor rasa, uji organoleptik hedonik rasa, aroma bubuk bumbu, dan aroma bumbu cair.Hasil penelitian menunjukkan bahwa suhu pengeringan memberikan pengaruh berbeda sangat nyata terhadap semua parameter. Lama pengeringan memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, kadar abu, VRS (Volatile Reduce Substance), kadar serat, skor warna bubuk bumbu dan rasa. Interaksi antara kedua faktor memberikan pengaruh berbeda sangat nyata terhadap rendemen, kadar air, dan kadar abu. Interaksi antara kedua faktor memberikan pengaruh berbeda nyata terhadap VRS, kadar serat, skor warna bubuk bumbu dan skor rasa. Suhu pengeringan 60 ºC dan lama pengeringan 20 jam menghasilkan bubuk bumbu sate padang terbaik. Kata Kunci : bubuk bumbu sate padang, lama pengeringan, suhu pengeringan,]]>
